engai is a popular south indian curry which is mostly made using yengai powder, potatoes and brinjals ; it can be a good side dish with chapatis, poori etc. and when mixed with rice and served it is called a vaangi bhat .( u can also mix with rava upma ) ..here is how it is made; first off ( shallow fry ) cook potatoes ( cut into long thin peices, as in finger chips ) in a pan; when the potatoes are half done add long cut brinjal peices to it and allow the entire vegetables to cook completely; when completely cooked, add tamarind juice and cook for a few minutes more .. then add salt, coconut gratings and about two to three heaped table spoons of yengai powder ( video for yengai is already posted ) ; mix thoroughly and stop the heat when the tamarind water gets absorbed fully and there is very little or water...there ! your curry is ready if you want to eat it as a side dish .. if you want to make vaangi bhat, add cooled rice to the pan and mix thorougly ... add some ghee and EAT! Note: Do not add any water to the vegetables while cooking except the tamarind juice after the vegetables are cooked..